Quick Answer
It is not necessary to fry enchiladas before baking them. The traditional method for making enchiladas is to dip corn tortillas in sauce, fill them with a savory filling, roll them up, and bake them in a casserole dish topped with more sauce and cheese. The tortillas soften and absorb flavor from the sauce and filling as they bake uncovered for 15-20 minutes. Frying tortillas before baking can make them too crispy and detract from the soft, pillowy texture that is characteristic of enchiladas.
Do You Need to Fry Enchiladas Before Baking?
Frying tortillas before baking enchiladas is an optional step, not a requirement. Here are the pros and cons of frying vs. not frying:
Pros of Frying
– Adds crispness and texture contrast: Frying tortillas before baking will make them crispy on the edges while the interior remains soft. This can provide more textural variety.
– Allows filling sealed enchiladas: If you want to completely enclose the ends of the tortillas when rolling the enchiladas, frying first helps seal them shut so the filling doesn’t leak out the ends as much when baking.
– Reinforces soft corn tortillas: Frying strengthens and reinforces corn tortillas so they are less likely to tear or fall apart when rolling or baking.
Cons of Frying
– Makes tortillas too crispy: Frying can make the tortillas overly crispy and crunchy throughout, which is not the desired soft, pillowy texture of baked enchiladas.
– Causes logistical challenges: You have to fry each tortilla one-by-one before filling and rolling, which can be time-consuming and messy.
– Loses authentic flavor: Skipping the frying better preserves the fresh, soft corn flavor without the greasiness of frying.
– Difficult with flour tortillas: Flour tortillas are less pliable than corn and can fall apart if fried before baking.
Pros of Not Frying
– Preserves soft texture: Baking un-fried tortillas results in an authentic, soft, chewy texture.
– Easier process: Filling and rolling unfried tortillas is faster and neater.
– Fresh corn flavor: The clean flavor of corn comes through without being masked by frying oil.
– Works for all tortillas: Corn, flour, and whole wheat tortillas all bake up nicely without frying first.
How To Make Baked Enchiladas Without Frying
Here is a simple recipe and method for baked enchiladas without a pre-frying step:
Ingredients:
– 8 corn tortillas
– 1 1/2 cups enchilada sauce (red or green)
– 1 cup chicken, beef, or vegetarian taco filling
– 2 cups shredded cheese (Monterey Jack, Mexican blend)
– Optional toppings: lettuce, tomatoes, salsa, crema
Steps:
- Preheat oven to 350°F.
- Lightly coat a 9×13 baking dish with a thin layer of enchilada sauce.
- Dip both sides of a tortilla in the enchilada sauce to lightly coat.
- Fill the center of the tortilla with 2-3 tbsp of filling.
- Roll up tightly and place seam side down in baking dish.
- Repeat with remaining tortillas and filling, arranging rolled enchiladas seam side down in pan.
- Pour remaining enchilada sauce over enchiladas and spread to coat evenly.
- Sprinkle cheese evenly over enchiladas.
- Bake uncovered 15-20 minutes until hot, melty, and edges of tortillas are slightly crisped.
- Serve enchiladas warm with desired toppings.
The key is lightly coating the tortillas in sauce before filling, rolling, and baking. This infuses them with moisture and flavor while they bake without making them mushy. The sauce helps adhere the rolled enchiladas too. The result is tender, saucy enchiladas with softened tortillas!
Best Fillings for Baked Enchiladas
You can use almost any cooked meat, vegetable, rice, or bean filling for enchiladas. Try these delicious options:
Chicken
Shredded roasted or rotisserie chicken makes an easy protein filling. Season it with taco seasoning or enchilada sauce for flavor.
Beef
Ground beef or shredded beef brisket cooked with taco seasoning are perfect meaty fillings.
Pork
Pulled pork carnitas or chopped bacon sautéed with veggies are tasty choices.
Vegetables
Onions, peppers, spinach, and sweet potatoes sautéed in olive oil or cooked in enchilada sauce pack flavor.
Beans
Refried or black beans add fiber. Mix in veggies and seasonings.
Cheese
Cheddar, Mexican cheese blend, queso fresco crumbles, and cottage cheese are all melty options.
Seafood
Shrimp, crab meat, tuna, and whitefish make luxurious fillings.
Mix and match different meats, veggies, beans, rice, and cheeses for endless baked enchilada combos!
Tips for Baked Enchiladas
Here are some handy tips for perfect baked enchiladas every time:
– Only lightly coat tortillas in sauce before filling and rolling. Too much sauce will make them mushy.
– Fill tortillas just until the center; don’t overstuff. Overfilled enchiladas are hard to roll and prone to tearing.
– Roll tightly but handle gently. Tortillas can tear if rolled too forcefully.
– Arrange rolled enchiladas seam side down in pan and pour remaining sauce over the top to prevent unrolling.
– Don’t overload the pan. Arrange enchiladas in a single snug layer to help them steam and bake evenly.
– Cover pan with foil if tortillas are browning too quickly on top during baking.
– Let enchiladas rest 5 minutes before serving. This helps set the sauces and filling.
– Serve with toppings like lettuce, tomato, onions, guacamole, sour cream for texture and fresh flavor.
What Kind of Sauce Should You Use?
Enchilada sauce provides essential flavor and moisture. Red and green enchilada sauces are classics, but you can also use:
Red Enchilada Sauce
The standard; made from dried chiles, garlic, spices, and tomatoes. Flavor profiles range from mild to very spicy.
Green Enchilada Sauce
Made with tomatillos, green chiles, cilantro, garlic, and spices for bright, tangy flavor.
Mole Sauce
Complex Mexican sauce with chiles, spices, chocolate, nuts or seeds. Time consuming but worth it for incredible depth.
Queso/Cheese Sauce
For cheesy enchiladas, dip tortillas in smooth chile-spiked melted cheese sauce.
Creamy Sauce
Blend salsa, cream cheese, yogurt or sour cream for richness.
Chili Gravy
Ground beef cooked until crispy and simmered with chili powder makes a hearty, homestyle sauce.
Tomatillo Salsa Verde
The lively, tangy flavor of green tomatillos and cilantro complements any filling.
What Tortillas Work Best?
You can make baked enchiladas with any tortilla variety:
Corn Tortillas
The traditional choice; soft, pliable texture and sweet corn flavor pairs perfectly with enchilada fillings and sauces.
Flour Tortillas
More durable than corn and useful for sealed enchilada ends since they don’t tear as easily when rolling. Mild wheat flavor.
Whole Wheat Tortillas
A fiber-rich take on flour tortillas with a denser, heartier texture and lightly nutty taste.
Spinach or Green Chile Tortillas
Fun twist with vibrant color and extra veggie flavor from spinach or green chiles in the dough. Still pliable enough for rolling.
Low Carb Tortillas
Made with high-fiber flours or cheese, these allow you to leave out rice/beans from fillings for lower carb enchiladas.
Freezing and Reheating Enchiladas
To make this dish even more convenient, assemble the enchiladas completely, then cover and freeze before baking:
To Freeze:
- Fill tortillas with desired filling and roll up tightly.
- Arrange rolled, uncooked enchiladas seam side down in a freezer-safe pan or dish.
- Completely cover pan with foil and freeze solid.
- Once frozen, you can transfer them to a freezer bag.
They will keep frozen for 2-3 months.
To Reheat:
- Thaw frozen enchiladas in the refrigerator overnight.
- Preheat oven to 350°F. Remove foil from pan.
- Pour desired sauce over enchiladas and spread evenly to coat.
- Sprinkle cheese over enchiladas.
- Bake uncovered for 35-40 minutes until hot and bubbly.
The overnight thawing gives time for the tortillas to evenly reabsorb moisture before baking. Enjoy your ready-made enchiladas anytime with no prep!
Common Enchilada Mistakes
Here are some common enchilada mishaps to avoid:
Not Enough Sauce
Skimping on sauce leads to dry, bland enchiladas. Generously coat the tortillas and finished casserole.
Uneven Baking
If baked unevenly, some tortillas will be soggy while others are dried out. Ensure even coverage of sauce and cheese.
Overfilled Tortillas
Stuffing tortillas too full makes them hard to roll up neatly and prone to tearing. Less is more with the filling.
Undercooking
Rushing the baking may result in raw, gummy tortillas instead of soft, tender ones. Always ensure they are fully cooked through.
Overgreasing Pan
Too much oil will lead to a greasy enchilada casserole. Just a light coating is sufficient.
Forgetting to Rest
Letting the finished enchiladas sit for 5 minutes helps the flavors meld and texture set. Don’t serve immediately.
FAQs
Here are answers to some frequently asked questions about making enchiladas:
Should I dip the tortillas in the sauce?
Yes, dipping or brushing tortillas with sauce before filling, rolling, and baking ensures they are infused with flavor and moisture.
Do I need to grease the pan first?
Lightly greasing the pan with oil or coating with a thin layer of sauce prevents sticking. But don’t overdo it or the dish will seem greasy.
Which cheese is best for the topping?
Typical Mexican cheese blends like asadero, queso quesadilla, and chihuahua all melt beautifully. Monterey jack, cheddar, and oaxaca also work well.
Can I make enchiladas ahead of time?
Yes, enchiladas freeze very well. Assemble completely then freeze in a pan before baking. Thaw overnight in fridge before baking.
How do I prevent enchiladas from getting soggy?
Don’t overload tortillas with too much sauce or filling. Bake in a single layer and allow to rest before serving.
What sides go well with enchiladas?
rice, beans, salad, chips and salsa, guacamole, and sliced avocado. A pot of chile con queso dip is always a hit too!
Conclusion
Baking enchiladas without pre-frying the tortillas results in the most authentic, crowd-pleasing dish with soft, saucy tortillas. The key is dipping corn or flour tortillas in just enough sauce to coat before filling, rolling tightly, and baking in a snug single layer smothered with sauce and cheese. Taking care not to overfill or over sauce ensures tender, not soggy, results. Feel free to get creative with fillings too. Chicken, beef, and cheese are classic, but vegetables, beans, seafood and combo fares also bake up deliciously. With the right technique, enchiladas are sure to become a new family favorite!